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Dark Chocolate Snickerdoodle Ice Cream Cake

Plan for: 2 hours
Yield: 12 servings

Ingredients:

  • CAKE:
  • 8oz Dark Chocolate Hope Hummus
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 cup almond milk
  • 1/4 cup vegan butter
  • 3 tbsp aquafaba
  • 1 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Coconut oil
  •  
  • ICE CREAM:
  • 1 pint SoDelicious Very Vanilla Cashew Ice Cream
  • 1 pint SoDelicious Snickerdoodle Cashew Ice Cream
  • 1/2 tub SoDelicious Original CocoWhip

Directions:

  • 1. Preheat oven to 350°F and grease a 8 inch round springform pan with coconut oil.
  • 2. Whisk together the dry cake ingredients. In a separate bowl, mix together the almond milk and apple cider
  • vinegar and let it sit for a few minutes to thicken.
  • 3. Melt the almond milk + apple cider vinegar mixture with vanilla, aquafaba, vegan butter and 4oz dark
  • chocolate hummus over low heat until butter has just melted (do not simmer or boil).
  • 4. Combine wet and dry ingredients until a soft dough forms. Pour 3/4 of the mixture into the pan and bake
  • for 25-30 minutes.
  • 5. Pop the cake out of the pan and allow to cool completely.
  • 6. Pour the rest of the cake mixture into the pan and bake your second (smaller) cake for 20-25 min.
  • Remove from pan and allow to cool (this will be your crunchy chocolate crumble layer).
  • 7. Remove Snickerdoodle ice cream from freezer and let soften for 15-30 min. Using the same springform pan, line with plastic wrap and fill with softened ice cream. Smooth with rubber spatula and put in freezer
  • for 2 hours. Remove Snickerdoodle ice cream layer and keep wrapped in plastic wrap in freezer while you
  • prep the Vanilla layer the same way.
  • 8. For the crunchy chocolate crumble layer, smash smaller cake into crumbles. Toss with melted coconut oil
  • until slightly moist and bake at 350°F for 12 min. Let crunchy crumbles cool and then mix with 4oz dark
  • chocolate hummus.
  • 9. Stack Snickerdoodle ice cream layer on top of larger cake. Spread crunchy crumble mixture on top of ice
  • cream and then place vanilla layer on top. Put back in freezer.
  • 10. Remove CocoWhip from freezer and let soften for 10 min. Using a rubber spatula, spread CocoWhip evenly all over cake as frosting. Top with extra crunchy crumbles or chocolate chips! Freeze for 30 min before eating.

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